• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Italia Plant Based
  • Home
  • Recipes
  • About Us
  • Italiano
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • English
  • Italiano
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Italian roasted vegetables

    Italian roasted vegetables

    Published: Oct 16, 2020 · Modified: Oct 27, 2020 by Nico

    Cambia lingua / Switch language: Italiano

    Italian roasted vegetables are the perfect healthy and tasty side dish to pretty much any meal! And you can even eat them as an antipasto (starter). In your favourite sandwich. Or even in a delicious orzo, rice or pasta salad.

    Italian style roasted vegetables with olive oil and rosemary
    Jump to:
    • 🎥 Video
    • 🥬 Ingredients & substitutions
    • 📋 Recipe Card
    • 👨🏻‍🍳 Top tips
    • 📖 Questions & answers
    • 🍜 Variations
    • 🥫 Storage
    • 🍝 Related recipes

    🎥 Video

    🥬 Ingredients & substitutions

    Ingredients for the roasted vegetables

    Potatoes
    Any potatoes work here. Use organic potatoes if you like them with the skin on.

    Sweet potatoes
    Bright orange sweet potatoes are our favourite. They are delicious and full of healthy nutrients. You can replace them with pumpkin or butternut squash.

    Zucchini (courgettes)
    Make sure they are fresh, or else they'll taste bitter. You can replace them with fennel.

    Eggplants (aubergines)
    Like the zucchini, make sure they are fresh or else they'll taste bitter. You can replace them, or complement them, with some bell peppers.

    Onions
    We suggest sweet large onions, but any other onion will work too. You can replace it with leek.

    spices for italian style vegetables


    Carrots
    Any colour or carrots is suitable for oven-roasting. You can replace carrots with celeriac, Jerusalem artichoke and parsnip.

    Mushrooms
    We used white champignon mushrooms, but you can use porcini, chanterelles, or any other mushroom variety.

    Spices
    Fresh rosemary is a must for Italian roasted vegetables. It can be complemented or replaced by thyme and ready made Italian spice mix. Use fresh parsley and basil to season the veggies only after they are cooked.

    Garlic and Olive Oil
    Both important for flavour building. You could replace the olive oil with any other vegetable oil, but you won't get the same Italian roasted vegetables flavour. You can also use some balsamic vinegar on top of the cooked onions and carrots.

    📋 Recipe Card

    Roasted potatoes, zucchini, sweet potatoes, onions and mushrooms

    Italian roasted vegetables recipe

    Author: Nico
    Italian roasted vegetables are the perfect healthy and tasty side dish to pretty much any meal! And you can even eat them as an antipasto (starter), in your favourite sandwich, or even in a delicious orzo, rice or pasta salad.
    Print Recipe Pin Recipe
    5 from 1 vote
    Prep Time 15 mins
    Cook Time 45 mins
    Course Side dish
    Cuisine Italian
    Servings 6 people
    Calories 216 kcal

    Ingredients
     

    • 2 medium zucchini
    • 3 carrots
    • 1 large eggplant (aubergine)
    • 1 large onion
    • 8 oz mushrooms (200 grams)
    • 1 large sweet potato
    • 4 medium potatoes
    • 5 tbsp extra virgin olive oil
    • 4 cloves garlic
    • fresh rosemary
    • dry Italian herbs
    • salt and pepper
    • fresh basil and parsley (optional)

    Instructions
     

    • Preheat the oven to 430°F (220°C). Wash all the vegetables thoroughly. Prepare 3 baking trays and line them with parchment paper or silicon baking mats.
    • Cut the zucchini along their long side into 0.5cm (0.2 inches) slices.
      Step-1: cutting the zucchini
    • Cut the carrots into small chunks.
      Cutting the carrots into small chunks
    • Slice the eggplant into 0.5cm (02. inches) discs.
      Cutting the eggplant into discs
    • Peel the sweet potato, then cut it into wedges.
      Cutting the sweet potato into wedges
    • Cut the potatoes into wedges. You can keep the skin on.
      Cutting the potatoes into wedges
    • Cut each mushroom into 4 pieces.
      Cutting each mushroom into 4
    • Peel the onion, then slice it into 0.5cm (0.2 inches) discs.
      slice the onion into discs.
    • Place the potatoes and the sweet potatoes on a baking tray, then season them with 2 tbsp of olive oil, 3 pinches of salt, a pinch of pepper, some fresh rosemary and 2 crushed garlic cloves. Mix everything well with your hands, then spread evenly on the tray.
      Season the potatoes
    • Bake @ 430°F (220°C) for about 40 minutes, or until soft and golden.
      Baked potatoes
    • On a second baking tray, place the zucchini and the aubergine. Then brush them with some olive oil, salt, pepper and Italian herbs.
      Seasoning zucchini and aubergine
    • Bake @ 430°F (220°C) for about 30 minutes. Then season with some fresh parsley.
      Baked aubergines and zucchini
    • On a third tray, place the mushrooms, the onion rings, and the chopped carrots. Season with crushed garlic, some rosemary, 1.5 tbsp of olive oil, salt and pepper.
      Seasoning carrots, onion and mushrooms
    • Bake @ 430°F (220°C) for about 30 minutes. Then season with some fresh parsley.
      baked onions, carrots, and mushrooms

    YouTube Video

    Notes

    To make an even healthier version of this dish you can reduce the amount of olive oil, or you can even avoid the olive oil completely. In this case the vegetables might require an extra 10 minutes to cook.

    Nutritional Values

    Nutrition Facts
    Italian roasted vegetables recipe
    Amount Per Serving
    Calories 216 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g13%
    Carbohydrates 25g8%
    Dietary Fiber 6g25%
    Sugar 10g11%
    Protein 4g8%
    Calcium 54mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Tag us on Instagram @Italiaplantbased

    👨🏻‍🍳 Top tips

    Seasoned potatoes for baking

    Choose seasonal vegetables
    You can roast pretty much any vegetable in the oven. We recommend choosing vegetables that are local and in season for three reasons. 1) They are cheaper. 2) They are more environmentally friendly as they don't have to be shipped from the other side of the world. 3) They are tastier and more nutritious.

    Chose organic
    We recommend eating as many organic vegetables as you can to reduce the impact of unsustainable farming techniques on the environment and on your health.

    Sweet potatoo wedges ready to be baked

    Cut in similar sizes
    Cut vegetables in similar sizes so that they will cook all at the same time. Some vegetables (potatoes) take longer than others (aubergine and zucchini). Take this into account when putting them in the oven.

    Similar cooking times
    Only put vegetables with similar cooking times on the same tray. Potatoes and sweet potatoes can go together. Aubergines and zucchini can also go together.

    Mix with your hand
    When seasoning vegetables always use your hands to evenly distribute the seasoning.

    📖 Questions & answers

    Potatoes and sweet potatoes ready for the oven
    Skin on or off?

    We always try to cook our vegetables with the skin on as the skin contains a lot of flavour and nutrients. You can always take the skin off after the veggies are cooked.

    Which vegetables do you cook and eat skin on?

    Cook and eat: potatoes, pumpkin, zucchini, aubergine, carrots, Jerusalem artichoke, asparagus, tomatoes, mushrooms, parsnip.
    Only cook: bell peppers, red beets, whole sweet potatoes, pumpkins and butternut squash with thicker skins.

    High or low temperature?

    If you like your veggies crispy on the outside and juicy on the inside we recommend cooking them at relatively high temperatures (between 200°C / 390°F to 230°C / 450°F).

    Oil or no oil?

    Oil gives a lot of flavour to the vegetables and it protects them from burning during cooking. However, oil also adds a lot of calories. For our daily meals, we cook our baked vegetables without any oil. We believe they still taste delicious and they are much healthier. On special occasions we add some olive oil.

    Zucchini and aubergines ready to be baked

    🍜 Variations

    You can use the same seasoning to cook all kinds of vegetables. Try adding in fennel, Jerusalem artichokes, red beets, butternut squash, bell peppers, parsnip, other sorts of mushrooms, tomatoes, celeriac, red and black carrots, broccoli and cauliflower.

    🥫 Storage

    Store your left-over Italian roasted vegetables in a container in the fridge for up to 2 days. Reheat the vegetables in the oven. Alternatively, cut them up in dice and use them for a pasta, rice or orzo salad.

    Italian style roasted vegetables with olive oil and rosemary

    🍝 Related recipes

    • No knead Vegan Italian focaccia
    • No bake vegan cheesecake - no cashews
    • Vegan stracchino - Italian cheese spread
    • Vegan Piadina Romagnola Riminese
    • Vegan strawberry tart
    • Vegan Chocolate Pound Cake
    • Homemade Trofie with vegan basil pesto
    • Italian breakfast brioche - Buondì

    If you have any tips or questions let us know in the comments below!

    Go to Recipe Go to Video Print Recipe
    Previous Post: « Vegan Flatbread
    Next Post: Vegan Italian Barley Salad »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published.

    Recipe Rating




    Primary Sidebar

     

     

    Chef Nico Pallotta Profile Picture

    Ciao, I am Nico, chef and co-founder at Italia Plant based, a project with the purpose to make vegan Italian cooking easy and accessible to everyone.

    Omnivores, paleo, vegetarians and vegans, you are ALL WELCOME to this community.

    Read our story -->

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    We make sure our recipes are delicious and nutritionally balanced

    Plant-Based nutrition graduate badge

    Footer

    ↑ back to top

    Legal stuff

    • Privacy Policy
    • Nutrition Disclaimer
    • Imprint

    About

    • About us

    Get in touch

    • [email protected]

    Copyright © 2021 Italia Plant Based by the plant-based school.